Burrata Caprese Pasta (Printable)

Vibrant pasta featuring cherry tomatoes, fresh basil, and melting burrata cheese for an irresistible creamy dish.

# What You'll Need:

→ Pasta

01 - 14 oz spaghetti or linguine

→ Vegetables & Herbs

02 - 14 oz cherry tomatoes, halved
03 - 2 cloves garlic, minced
04 - 1 small bunch fresh basil leaves, torn
05 - 2 tablespoons extra-virgin olive oil

→ Cheese

06 - 9 oz burrata cheese, 2 medium balls

→ Seasonings

07 - 1 teaspoon sea salt, plus extra for pasta water
08 - 1/2 teaspoon freshly ground black pepper
09 - Pinch of red pepper flakes, optional

→ Garnish

10 - Fresh basil leaves for garnish
11 - Drizzle of olive oil

# How To Make:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add halved cherry tomatoes, salt, pepper, and red pepper flakes if using. Cook, stirring occasionally, for 5 to 7 minutes until tomatoes soften and release their juices.
04 - Add drained pasta to the skillet with tomatoes. Toss gently to combine, adding reserved pasta water as needed to create a silky sauce.
05 - Remove skillet from heat. Add torn basil leaves and toss gently to incorporate.
06 - Transfer pasta to serving plates or a large platter. Place burrata balls on top and gently tear open to reveal creamy centers.
07 - Drizzle with olive oil and scatter additional basil leaves over the top. Serve immediately for optimal cheese pull effect.

# Expert Advice:

01 -
  • It delivers restaurant quality flavor with barely any effort, perfect when you want to impress without the stress.
  • The burrata melts into warm strands of pasta creating those satisfying cheese pulls everyone secretly loves.
  • You can have dinner on the table in thirty minutes, even on your most exhausted evenings.
  • Fresh basil and sweet tomatoes make it taste like summer no matter the season outside.
02 -
  • Reserve that pasta water before draining or you'll regret it, I've stood over an empty colander cursing myself more than once.
  • Let the burrata sit at room temperature for twenty minutes before serving so it's perfectly creamy instead of firm and cold from the fridge.
  • Don't overcook the tomatoes into mush, they should soften and release juice but still hold some shape for texture.
03 -
  • Use the absolute best burrata you can find, because it's the centerpiece and mediocre cheese will make a mediocre dish.
  • If you can't find burrata, fresh mozzarella works in a pinch, though you'll miss that creamy center that makes everyone gasp.
  • Tear the burrata right before serving so it stays creamy and doesn't start weeping water all over your pasta.
  • Add the reserved pasta water gradually, a little goes a long way and you can always add more but you can't take it back.
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